6-10 flour tortillas (depending on size you choose) I use low-carb
2 cups chicken, cooked and shredded (crock-pot is great for this) 1 (8 ounce) package of cream cheese; divided (reduced fat is ok) 2 cups Mexican Blend or preferred cheese, shredded; divided salt and pepper, to taste
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 (4 ounce) can diced green chillies
Preheat oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with cooking spray.
In a mixing bowl, stir together your chicken, 3 ounces of the cream cheese (my package was marked, but if yours is not, just a little less than half the brick is fine), and one cup of cheese. Season with salt and pepper. *I recommend going light on the salt because broth is full of sodium and you may have salt in the butter as well.
Divide chicken mixture evenly among tortillas and roll them up. Place seam side down in prepared baking dish.
In a sauce pan, over medium heat, melt butter. Add flour and cook one minute while stirring. Whisk in broth until smooth, and heat until mixture is thick and bubbly.
Add remaining cream cheese and stir until melted.
Stir in green chilies. Remove from heat and pour over chicken enchiladas.
Top with remaining cheese and bake for approx. 20-25 minutes or until cheese is melted and mixture is bubbling around the sides. (If desired, place under broiler for a few minutes to brown the cheese…I skipped this part as we were hungry!)
Let cool for a few minutes for sauce to thicken.